Strawberry mud cake

Rinse the strawberries and keep 8 nice ones for garnishing. Cut the rest into small pieces. Put them in a bowl and sprinkle with the vanilla sugar and lemon juice and grater. Cut half of the cake into 12 equal slices. Crumble the rest above the strawberry pieces and mix well with each other. Line the cake mold with cling film. Line the bottom with 4 slices of cake. Spoon half of the strawberry cake mixture. Put again 4 slices of cake, press them well and finish with the rest of the strawberry cake mixture. Cover this with the last slices of cake and press everything again. Cover with the foil and leave in the fridge for at least 2 hours.

Heat the whipped cream gently and let the white chocolate melt in it while stirring.

Remove from the heat source as soon as most pieces are dissolved and stir until everything is well melted to a thick smooth mass.

Pour the cake on a dish and brush it with the chocolate cream. Decorate with the strawberries kept apart.

Leave to stiff for another 10 minutes and then cut into thick slices.